Fast Food Recipe: South Indian pumpkin and coconut curry

Let's enjoy cooking !!
 

This is a very simple curry with coconut, curry leaves and chilli. You can make it as wet or dry as you like depending upon your taste. As autumn sets in and pumpkin is plentiful in the UK, the spices and coconut combine to make a delightful comforting meal.

Serves 4

pumpkin or butternut squash 1kg, peeled and seeds discarded
water 2 cups
cinnamon stick 1
green chillies 2 slit lengthways
curry leaves 15
fenugreek seeds ¼ tsp
turmeric ½ tsp
sugar 2 tsp
salt 1 tsp
red chilli powder ½ tsp
mustard seeds 1 tsp
black peppercorns 8-10
garlic 3 cloves, peeled
desiccated coconut 3 tbsp
coconut milk 1 cup
vegetable oil 2 tbsp
onion 1 small, finely chopped

Method:

Peel, deseed and cut the pumpkin into 1½ inch dice, place in a pot with the water, cinnamon stick, green chillies, 10 curry leaves, fenugreek seeds, turmeric, sugar, salt, red chilli powder and bring to a boil. Cook covered for 12–15 minutes until the pumpkin becomes tender, but not mushy – you should be able to pierce it with the tip of a knife or skewer, but it should not fall apart. 

Meanwhile, using a blender or food processor, grind together the mustard seeds, peppercorns, garlic and 2 tablespoons of desiccated coconut along with the coconut milk. Pour this into the boiled pumpkin and allow it to simmer for a few minutes until the gravy thickens slightly. Taste for salt and turn off the stove.

In a separate small frying pan, heat oil until smoking, add the remaining curry leaves and, as they turn crisp (in about 30 seconds), add chopped onions and fry until pink for 3–4 minutes on high heat. Add the remaining desiccated coconut and fry until crisp and golden in colour. Sprinkle on top of your curry as garnish and serve with rice.